Chicken thighs with garlic, ginger, and coconut oil (Akoho misy sakamalao) from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean (page 237) by Hawa Hassan and Julia Turshen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bv_a4lgu6 on March 12, 2026

    This was so good for just four ingredients.

  • skvalentine on October 03, 2023

    Delicious. Prepped 24 hours ahead and the chicken had a great garlic/ginger flavor.

  • jenburkholder on September 05, 2021

    Very good and oh-so-simple. Did the full marinating time and cooked in a cast iron pan, flipping repeatedly as the garlic/ginger and chicken edges browned up deeply.

  • KristenS on December 30, 2020

    So simple but so delicious! Even the non-dark-meat likers enjoyed it. Definitely make again.

  • bernalgirl on November 02, 2020

    How can something so simple be this good? Go for the full 24-hour marinading time. Also great grilled with a drizzle of coconut oil to finish.

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